{"id":421,"date":"2020-09-20T01:57:13","date_gmt":"2020-09-20T01:57:13","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=421"},"modified":"2020-09-20T01:57:13","modified_gmt":"2020-09-20T01:57:13","slug":"63z49dnld3mbcf8-ndaze-jllm2-l8bhz-n8tjx-zysh2-al5zd-zeymk-93pch-nax3h","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=421","title":{"rendered":"Shrimp Tsukiyaki"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 lb. medium fresh shrimps<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 cup shoyu<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">3 T. sugar<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 tsp. ajinomoto<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Boil the shrimps with shell and drain.  <\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Combine rest of ingredients into a sauce.  Sharpen chopsticks to a point or get ready-made barbecue sticks and put 2 or 3 shrimps on each stick.  Baste with sauce using a pastry brush, and broil over hot charcoal, or on a broiler for several minutes until nicely browned.  During the broiling process, baste occasionally for better flavor.  This is excellent for picnics.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1600566822701-YBL3MXG6D4N3XX0XGXM6\/71.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 lb. medium fresh shrimps 1\/2 cup shoyu 3 T. sugar 1 tsp. ajinomoto Boil the shrimps with shell and drain. Combine rest of ingredients into a sauce. Sharpen chopsticks to a point or get ready-made barbecue sticks and put 2 or 3 shrimps on each stick. Baste with sauce using a pastry brush, and&#8230;<\/p>\n","protected":false},"author":0,"featured_media":422,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[7,35,3,77,49],"class_list":["post-421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-favorite-recipes-for-islanders-1978","tag-houselots","tag-japanese","tag-mrs-thomas-n-saito","tag-seafood"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=421"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/422"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}